This vegetarian curry does away with roasting and grinding spices because we sit more in the cutting corners rather than the purist camp when it comes to cooking. Instead, we use a few common spices that are always in our pantry and the result is still delicious.
Cauliflower is a staple in our fridge. It lasts for ages in the crisper and can be used to make salads, soups, curries, sides and even “rice”. We’ve used the minced ginger and garlic you get in a jar but you could use fresh instead.
This recipe serves 4 people.
- 1 cauliflower head, washed and broken into small florets
- 4 tbsp olive oil
- 1/3 cup of curry leaves
- 1 onion, finely chopped
- 4 red chillies, chopped
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp ground coriander
- 400g tinned tomatoes/cherry tomatoes
- Lime wedges, yoghurt and rice to serve (we use brown basmati)
- Salt and pepper to taste
Toss the cauliflower with 3 tbsp olive oil plus salt and pepper and place in a roasting dish in the oven heated to 200℃ (fan-forced) for 15-20 minutes. Meanwhile, heat remaining olive oil in a large saucepan over medium-high heat. Add the curry leaves, onion, garlic, chilli and ginger and stir occasionally until softened and golden (5-7 minutes). Add spices, stir for 1 minute, then add tomatoes and 300ml water and simmer until slightly reduced and flavours develop for about 10 minutes.
Once the cauliflower is cooked and golden, add to the saucepan, simmer for another few minutes, season to taste and serve with rice, lime wedges and yoghurt.